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Rustic Rabbit With Black Pepper Biscuits

  • Yield: 4 servings


  • Filling:
  • 2 tablespoons olive oil
  • 1 rabbit, about 2 1/2 pounds, cut into 16 pieces
  • 1 tablespoon Rustic Rub
  • 1/4 cup flour
  • 2 1/2 cups julienned onions
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 3 cups assorted sliced wild mushrooms
  • 4 ounces andouille, finely chopped, about 1/2 cup
  • 1 cup red wine
  • 2 cups chicken broth
  • 1/4 cup chopped green onions
  • Biscuits:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1 teaspoon shortening
  • 1/4 cup plus 1 tablespoon milk
  • 2 teaspoons cracked black pepper
  • Garnish:
  • 2 tablespoons chopped chives
  • 2 long chives
  • 2 tablespoons finely chopped red peppers
  • 2 tablespoons finely chopped yellow onions


  • Preheat the oven 350 degrees F. For the filling: In a saute pan, heat the oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown the rabbit evenly, about 3 minutes on each side. Remove from the pot and set aside. Add the flour to the pan and stirring constantly, make a medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for 3 minutes. Season with salt and black pepper. Add the andouille and cook for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl, combine all of the ingredients and mix well. The dough will be slightly sticky. Pour the rabbit mixture into a square casserole dish.
  • Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart directly on top of the filling, covering the entire dish. Bake for 30 to 35 minutes until the biscuits are golden and the rabbit is tender. Spoon a couple of servings onto an oversized platter, exposing the rabbit pieces and leaving the biscuits whole. Garnish with chopped chives, long chives, brunoise peppers, and black pepper.